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For the love of lamb at Hutton Vale - Cooking School Without Walls

29 June 2013, 9:00am-3:30pm

Location: Hutton Vale, Eden Valley

Very early in the Barossa’s settlement the Angas family established Hutton Vale as one of the state's pioneering pastoral properties. A truly original and charming venue for our cooking class it has so many  features that set this space apart. From an ancient but working, wood fired, bakers deck oven,  raised kitchen gardens and smoke house through to numerous quirky dining spaces, I am yet to meet anyone not wowed by these surroundings.

But there is more than simply “Country Style” at play here. Hutton Vale is also a working farm producing truly great lamb. Owners Jan and John Angas are permanent features at our weekly Barossa Farmers market and I have used Hutton Vale lamb almost exclusively for the past 10 years. Of course Knowing how to identify and prepare all parts of the beast is an important part of achieving great results and so this class will cover the following:

  • Some elementary butchery to identify muscle structure and various portions
  • How select and prepare  a wide range of  butchers cuts with delicious results
  • Learn to trim and portion lamb to restaurant standard like a chef
  • Develop and prepare a recipe for your own  lamb sausage recipe as a take away.

Itinerary:

9am -  meet at the Barossa farmers market for a quick coffee before self driving* the approximate 10 minutes to Hutton Vale in the Eden Valley.

Upon arrival we will undertake a quick tour and familiarisation of the kitchen and surrounds of this  historic property  before commencing the real work of the day, starting with some basic butchery and moving through to storage,  preservation and of course not the least cookery.

11:30am – Farmhouse morning tea precedes a demonstration of how easy making ones own delicious sausages can be following a few simple guidelines before you  prepare  your own special recipe as a take away souvenir of your day.

Following this we  will  move to a little light smoking of some  links and loins before coming together to prepare a long table lunch featuring many of the cuts prepared on the day.

2:00 -3:30 pm  Lunch is served (with a little  Hutton Vale wine of course)  and our hosts will join  us at our shared table as we consume the fruits of our labour.

 

When: Wednesday 29th June 2013    

Time: 9am – 3.30pm

Where: Hutton Vale

Cost: $375.00 (includes full lesson notes, apron and lunch)

Bookings are essential as class is limited to 8 participants     

For bookings and further information contact chefmarkmc@hotmail.com or 0400 660 445.

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